Pumpkin macaroni
Pumpkin macaroni
Pumpkin macaroni
5
1
Stefano Moraschini
Boil the pumpkin and pass through a food mill.
Prepare a bechamel with butter 20 g 25 cl of milk and flour, incorporate the pumpkin and Parmesan.
Stir-fry with 2 tablespoons of olive oil and a knob of butter, parsley and garlic, Zucchini cut into cubes.
Cook pasta and dress with the sauce, Zucchini and Gruyere cheese.
Bake in the oven at 220 degrees for 10 minutes.
Calories calculation
Calories amount per person:
845
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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